Idli Sambhar is breakfast from southern India that has won hearts around the world. Soft and cute idlis combined with tasty and spicy sambhar is a healthy and comforting meal. It can be a breakfast or brunch dish.
Ingredients
For IDLI
- Rice: 2 cups (preferably rice or rice IDLI)
- Urad Dal: 1 cup
- Fenugreek seeds: 1/2 teaspoon
- Salt: as per taste
For sambhar
- Toor dal: 1 cup
- Vegetables: drumsticks, carrots, radishes, beans or pumpkins use whatever you want!)
- Tamarind: A small ball soaked in water
- Sambhar Powder: 2 tablespoons
- Mustard seeds: 1 teaspoon
- Curry leaves: a handful
- Dry red chilly: 2
- Asafoetida (hing): a pinch
- Oil: 2 tablespoons
- salt: as per taste
- For Chutney:
- Fresh Coconut: 1 cup
- Roasted gram dal: 2 tablespoons
- Green Chilli: 2-3
- Ginger: 1 small piece
- Curry leaves: Some (optional)
- Tamarind Pulp: 1 teaspoon
- Salt to taste
- Water: As required
- Oil: 1 teaspoon
- Mustard seeds: ½ teaspoon
- Dry red chili: 1
- Curry leaves: some
- Asafoetida (hing): a pinch
Steps to prepare of Idli Sambhar and Coconut Chutney
1. Making Idli batter
- Dip the rice and Urad DAL separately for 4-5 hours.
- Add the fenugreek seeds to the dal during immersion.
- Grind the dal and rice in a grinder to form a thick paste.
- Combine the dal and rice, add salt and let it ferment at night until double in size.
2. Steam Idlis
- Pour the fermented dough in moulds of Idli
- Steam in a steamer for 10 to 12 minutes.
3. Preparing Sambhar
- Pressure cook Toor dal until soft..
- Heat the oil in a pan, add mustard seeds, curry leaves and dry red chilly for tempering.
- Add chopped vegetables,, sambhar powder and salt.
- Mix the tamarind pulp and bring to a boil until the vegetables are cooked. Add the cooked dal and adjust the consistency with water.
- Serve piping hot idlis with flavourful sambhar
4. Preparing Chutney
Steps to prepare
1. Chutney mix
- In a blender, add grated coconut, roasted chana dal, green chillies, ginger, tamarind pulp and salt.
- Add some water and mix until smooth.
- Adjust stability by adding more water if necessary.
2. Tempering
- Heat oil in a small pan. add mustard seeds and allow them to splutter.
- Toss dry red chili, curry leaves, and a pinch. Wait for a few seconds.
3. Combination and Service
- Add it quickly on mixed chutney and mix well.
- Serve fresh with hot Idlis, and enjoy the taste burst!
Tips and variations
- For a nutritious taste, add a handful of roasted peanuts while combining.
- You can change tamarind with lemon juice squeeze for a fresh tang.
- Add a clove of garlic to an additional kick.
This coconut chutney is not limited only to Idlis - this couple is luxurious with dosa, vadas and even upma.
